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Food and Bioproducts Processing

journal homepage: www.elsevier.com/locate/fbp

Effect of spray drying conditions and feed composition on the physical properties of black mulberry juice powder
Mahboubeh Fazaeli, Zahra Emam-Djomeh , Ahmad Kalbasi Ashtari, Mahmoud Omid
Transfer Properties Lab (TPL), Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, 31587-11167 Karadj, Iran

a b s t r a c t
In this study, the effects of some processing parameters on moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature (Tg ), and microstructure of spray dried black mulberry (Morus nigra) juice powders were investigated. A pilot-scale spray dryer was employed for the spray drying process and maltodextrin with different dextrose equivalent (6, 9, and 20DE) and gum Arabic were used as carrier agent. Independent variables were inlet air temperature (110, 130, and 150 C), compressed air ow rate (400, 600, and 800 L/h), concentration of drying aids (8, 12, and 16%) and percent replacement of maltodextrin (6 and 9DE) by gum Arabic and maltodextrin 20DE (25, 50, and 75%). Between the different drying aids, maltodextrin 6DE shows the best effect on the properties of black mulberry juice powders. The process drying yield ranges from 45 to 82%. The highest drying yield (82%) and solubility (87%) refer to the blend of maltodextrin 6DE and gum Arabic. The lowest moisture content powders (1.5%) produced at the compressed air ow rate of 800 L/h. Inlet air temperature negatively inuenced the bulk density due to the increase of powders porosity. The lower the bulk density, the higher the solubility of powder is. With regard to morphology, powders produced with maltodextrin and gum Arabic presented the smallest size. 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. Keywords: Black mulberry; Spray drying; Glass transition temperature; Yield; Bulk density; Solubility

1.

Introduction

Spray drying is one of the techniques used extensively in food related industries and it is used under optimal processing conditions to obtain powders. Fruit juice powders have many benets and economic potentials over their liquid counterparts such as reduced volume or weight, reduced packaging, easier handling and transportation, and much longer shelf life. Besides, their physical state provides a stable, natural, and easily dosable ingredient, which generally nds usage in many foods and pharmaceutical products such as avoring and coloring agents (Shrestha et al., 2007). Black mulberry (Morus nigra) is popular edible fruit, which originates from Iran (Ercisli and Orhan, 2008). Black mulberry juice is proven to be a very concentrated source of polyphenols and anthocyanins (Suh et al., 2003). Fruits and vegetables with high phenolic content have been studied extensively for its cancer preventing properties (Hertog et al., 1997). Many epidemiological studies showed that red color juices such as

those of pomegranates, grapes, and different berries have benecial effects on human health due to their high anthocyanin content and antioxidant activity (Lin and Tang, 2007). Fruit juice powders obtained by spray drying may present some problems in their properties, such as stickiness, hygroscopicity, and low solubility. According to Bhandari et al. (1997), the sticky behavior of sugar and acid-rich materials is attributed to low molecular weight sugars such as fructose, glucose, and sucrose and organic acids such as citric, malic and tartaric acid, which constitute more than 90% of the solids in fruit juices and purees. These materials have low glass transition temperature (sucrose: 62 C, fructose: 5 C, glucose: 32 C), so molecular mobility of them is high when the temperature of the spray-dried particle is greater than 20 C above the glass transition temperature. They are very hygroscopic in their amorphous state and loose free owing nature at high moisture content. While drying at temperatures normally prevailing in spray dryers, they tend to stick to the walls of the dryer and nally give a paste like structure instead of powder

Corresponding author. Tel.: +98 261 2248804; fax: +98 261 2248804. E-mail address: emamj@ut.ac.ir (Z. Emam-Djomeh). Received 4 April 2011; Received in revised form 3 April 2012; Accepted 17 April 2012 0960-3085/$ see front matter 2012 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. http://dx.doi.org/10.1016/j.fbp.2012.04.006

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(Masters, 1979). The glass-transition temperature is the single most important parameter for assessing the ability of sugarrich materials to be spray-dried (Imtiaz-Ul-Islam Md Langrish, 2009). One method to avoid stickiness is to spray-dry at temperatures lower than the Tg + 20 C. However, this approach is usually not economically feasible. The other method is the use of carriers; the high molecular weight of drying aids increases the glass transition temperature of the product (Cabral et al., 2009). The carrier agents normally used in the spray drying of fruit juices are maltodextrins and gum Arabic mainly due to their high solubility and low viscosity, which are important conditions for the spray drying process (Quek et al., 2007). Gum Arabic is an effective carrier agent because of its emulsifying properties, since it has a little protein content in its composition. Moreover, it exhibits high solubility and low viscosity in aqueous solution, which facilitates the spray drying process (Pitalua et al., 2010; Frascareli et al., 2012). Blend of gum Arabic and maltodextrin proved to be more efcient than the use of them separately in spray drying (Krishnan et al., 2005; Fernandes et al., 2011). The quality of spray-dried food is quite dependent on the spray-dryer operating parameters. The spray-drying condition was the best way to explain the change quality factors of the product. Bhandari et al. (1993) carried out different tests to obtain powder from some concentrated juices. According to their experiments, the best results were obtained for a juice to maltodextrin ratio of 65/35 for blackcurrant, 60/40 for apricot and 55/45 for raspberry at inlet air temperatures between 90 and 160 C. Jumah et al. (2000) concluded that at high inlet air temperature, particle size of jameed powder increase and bulk density decrease. Goula and Adamopoulos (2005a) studied the effect of inlet air temperature and compressed air ow rate on the characteristics of spray dried tomato powder. They concluded that drying yield increased with increases in inlet air temperature and in compressed air ow rate. Shrestha et al. (2007) show that an increase in maltodextrin concentration causes a decrease in bulk density of orange juice powder; on the other hand, Chegini and Ghobadian (2005) concluded that bulk density decreased with increases in inlet air temperature. They also found that production of orange juice powder without any carrier agent was impossible but using maltodextrin increased drying yield to 1835%. Fazaeli et al. (2011) used an articial neural network to predict the physicochemical properties of black mulberry juice powder. The model was validated by experimental tests on a pilot spray dryer and was proved able to accurately predict the most important properties of the powder, such as drying yield, browning index, bulk density, anthocyanin content and antioxidant activity. The objective of this study was to evaluate the effects of inlet air temperature, compressed air ow rate, concentration of the carrier agents and using binary blends of drying aids on the physical properties of black mulberry juice powder. These include moisture content, water activity, drying yield, bulk density, solubility, glass transition temperature, and microstructure of spray dried black mulberry juice.

fruit was homogeneously and carefully selected in terms of shape and ripeness, and then mixed with a blender. A sieve was used to eliminate the seeds, and the extract was then pressed softly in order to increase the yield. Finally, fresh juice was claried using a spiral ultraltration system with a molecular weight cutoff equal to 40 kDa (Osmonic, USA). This step was also necessary to avoid a heat load, and is commonly used for sterilization and native enzyme inactivation. The cold, sterile, single-strength claried juice with 16% of total soluble solid (TSS) was rapidly cooled and frozen at 25 C and used for further experiments.

2.2.

Spray drying

A Bchi mini spray dryer (Model B-191, Bchi LaboratoriumsTechnik, Flawil, Switzerland) equipped with two-uid nozzle was used in the spray-drying process. Forty-eight different experiments were conducted in triplicate. In all experiments the aspirator rate, the feed temperature, the feed rate, and the atomizer pressure were kept at 925 N/m2 , 20 C, 150 mL/h, and 4.5 bar, respectively. Once the juice total solids were adjusted (11%, w/w), 6 dextrose equivalent maltodextrin (Roquette, France), 9 and 20 dextrose equivalent maltodextrin (Tongaat Hulett starch, South Africa) and gum Arabic (Merk, Germany) at three concentration levels of 8, 12, and 16% (w/w) and micro-crystalline cellulose (Merk, Darmstat, Germany), at the concentration of 1.5% (w/w) were added. In our previous work (Fazaeli et al., 2012) the response surface methodology (RSM) was used to nd the optimal conditions of black mulberry juice spray drying which resulted in air inlet temperature of 130 C, carrier agent concentration of 8%, and compressed air ow rate of 800 L/h. In order to investigate the effect of the mixture of different drying aids 25, 50, and 75% replacement of maltodextrin (6 and 9DE) by gum Arabic and maltodextrin 20DE were studied (Table 1). Three inlet air temperatures (110, 130 and 150 C), and three compressed air ow rates (400, 600, and 800 L/h) were used. Distilled water was fed to the dryer for 10 min before and after the spray-drying process. The powders obtained by the spray drying process were weighed, sealed in bottle, and stored in the dark.

2.3. 2.3.1.

Analytical methods Drying yield

Spray drying yield was evaluated by the determination of the product recovery given by the percentual ratio between the total mass of product recovered by the mass of extract fed to the system (dry basis).

2.3.2.

Moisture content and water activity

The moisture content was determined based on AOAC method (AOAC, 1990). Triplicate samples of black mulberry powder (20 mg) were weighed and then dried in a vacuum oven at 70 C. The drying and weighing processes were repeated until constant weight was obtained. Measurement of water activity was carried out using a water activity meter (Novasina Aw Sprint TH-500, Switzerland). Triplicate samples were analyzed and the mean was recorded.

2.
2.1.

Materials and methods

2.3.3. Sample preparation Bulk density
Bulk density (g/mL) was determined by gently adding 2 g of black mulberry powder into an empty 10 mL graduated cylinder and holding the cylinder on a vortex vibrator for 1 min. The ratio of mass of the powder and the volume occupied

Fruits of black mulberry (M. nigra) at a commercially mature stage were purchased from a local market (Karaj, Iran). The

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Table 1 Carrier agent concentrations of liquids used for spray drying. Carrier agent concentration % MDa 6DEd
8 12 16 0 0 0 0 0 0 0 0 0 2 4 6 2 4 6 0 0 0 0 0 0
a b c d

% GAb 20DE
0 0 0 0 0 0 8 12 16 0 0 0 6 4 2 0 0 0 0 0 0 6 4 2 0 0 0 0 0 0 0 0 0 8 12 16 0 0 0 6 4 2 6 4 2 0 0 0

% MCCc

9DE
0 0 0 8 12 16 0 0 0 0 0 0 0 0 0 0 0 0 2 4 6 2 4 6

1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5

Fig. 1 Drying yield of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air ow rate of 800 L/h.

2.3.6.

Scanning electron microscopy (SEM)

MD, maltodextrin. GA, gum Arabic. MCC, micro-crystalline cellulose. DE, dextrose equivalent.

The microstructure of the black mulberry juice powders was examined using a scanning electron microscope (XL-30, Philips, Amsterdam, The Netherlands). To obtain SEM images, small amount of powders were taken from well mixed powder samples and coated with very thin layer of gold under high vacuum conditions, to provide a reective surface for the electron beam. Gold coating was carried out in a sputter coater BIO-RAD E-5200 (Bio-Rad Laboratories Ltd., London, UK) under a low vacuum in the presence of inert argon gas. The gold-coated samples were subsequently viewed under the microscope.

2.3.7.

Statistical analysis

in the cylinder determines the bulk density value (Goula and Adamopoulos, 2005b).

All experiments were conducted in triplicate and an analysis of variance was performed. The least signicant difference at p < 0.05 was calculated using the Duncan Multiple Range Test on Minitab software (Minitab 15; Minitab Inc., Minneapolis, USA). The data were expressed as mean SD.

2.3.4.

Solubility

Solubility was determined according to the method used by Cano-Chauca et al. (2005), where 100 mL of distilled water were transferred into a blender jar. The powder sample (1 g) was carefully added to the blender which operates at 15,000 rpm for 5 min. The solution was placed in a tube and centrifuged at 3000 g for 5 min. An aliquot of 25 mL of the supernatant was then transferred to pre-weighed Petri dishes and immediately oven-dried at 105 C for 5 h. The solubility (%) was calculated as the weight difference.

3.
3.1.

Results and discussion

Drying yield

2.3.5.

Tg point measurement

The glass transition temperature (Tg ) of all spray dried powders was determined by a Differential Scanning Calorimeter or DSC (a 2010 Modulated DSC, TA Instrument, New Castle, DE, USA). The purge gas used was dry nitrogen (25 mL/min). Indium and zinc (Perkin-Elmer standards) were used for temperature and heat ow calibration. The samples were cooled to desired temperature (25 C) by fast cooling to reach temperature equilibrium at this temperature. Two to four mg of black mulberry juice powders were scanned in a hermetically sealed 50 L DSC aluminum pans (Perkin-Elmer). An empty aluminum pan was used as a reference. The tests were conducted 50 C to 200 C with a heating rate of 10 C/min. The transfer of samples from container to DSC pan was done in a sealed Dry box containing silica gel with regular N2 ushing, to avoid moisture absorption by the sample.

Fig. 1 shows the effects of carrier agent concentration and inlet air temperature on the yield of spray-dried powders. Inlet air temperature showed a positive effect on process yield, which can be attributed to the greater efciency of heat and mass transfer processes and decreasing the probability of hitting the inadequate drying particles to the drying chamber wall when higher inlet air temperatures are used. The same results were shown by Tonon et al. (2008), and Goula and Adamopoulos (2005a). However, Papadakis et al. (2006) showed that by increasing the inlet air temperature the process yield of raisin juice decreased. It is due to stickiness problems and it means that drying temperature is above their glass transition temperatures. Increasing of carrier agent concentration in black mulberry juice significantly increased the process yield (Fig. 1). It is related to increasing the Tg values of the amorphous fractions in the mixtures that are rich in low Tg components. This is in agreement with the results of Shrestha et al. (2007), Papadakis et al. (2006), and Quek et al. (2007). Although Tonon et al. (2008) showed that increasing maltodextrin concentration decreased the process yield due to increasing the mixture viscosity. Increasing compressed air ow rate led to higher process yield

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Fig. 2 Drying yield of black mulberry powders containing various carrier agents (8%), in different compressed air ow rate and inlet air temperature of 130 C. (Fig. 2). This is in agreement with the results published by Goula and Adamopoulos (2005a), working with spray drying of tomato pulp. Higher compressed air ow rate caused a decrease in droplet diameters and because of the smaller particle size, the spray is narrower and denser and the droplets strike the wall at lower parts of the drying chamber, where their moisture content is much lower. Product formation on the walls falls into two categories. Semi-wet deposits caused by droplets, which are not sufciently dry before hitting the wall, and sticky deposits caused by the nature of the product at the drying temperature (Masters, 1979). So decreasing the process yield of samples by decreasing the compressed air ow rate refers to the rst category of deposit formation. As shown in Fig. 2, by using different carrier agents, powders with various drying yield are produced. The drying yield of powders was increased with decreasing DE value of maltodextrin. Papadakis et al. (2006) reported similar results. They found that by decreasing DE, the recovery of spray dried raisin juice powder was increased. In this study the highest process yield (82%) refers to powders produced with 6% maltodextrin 6DE and 2% gum Arabic at inlet air temperature of 130 C and compressed air ow rate of 800 L/h, and the lowest drying yield (45%) refers to powders produced with 8% maltodextrin 20DE at inlet air temperature of 110 C and compressed air ow rate of 400 L/h.

Fig. 3 Moisture content of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air ow rate of 800 L/h.

3.2.

Moisture content and water activity

moisture content are formed. Similar results were reported by Goula and Adamopoulos (2005b), Chegini and Ghobadian (2005), Rodriguez-Hernandez et al. (2005), Ersus and Yurdagel (2007), and Kha et al. (2010) in tomato, orange juice, cactus pear juice, black carrot, and Gac juice powder, respectively. The results also showed that the moisture content of black mulberry powder decreased when the carrier agent concentration increased from 8% to 12 or 16% (Fig. 3). These ndings could be explained by the fact that additional concentrations of drying aid resulted in an increase in feed solids and a reduction in total moisture for evaporation. It is in agreement with results reported by Abadio et al. (2004), Grabowski et al. (2006), and Kha et al. (2010). However, Goula and Adamopoulos (2010) showed increase in moisture content with an increase in maltodextrin concentration. Goula and Adamopoulos (2010) concluded the presence of larger maltodextrin molecules made it difcult for water molecules to diffuse. They used high concentrations of maltodextrin (25, 50, 100 and 400%) for producing orange juice powder and because of this increasing carrier concentration caused an increase in moisture content. Fig. 4 shows higher compressed air ow rate caused a decrease in moisture content of powders. It has similar effect on water activity of black mulberry powders. Particle size decreases inversely with compressed air ow rate, so an increase in surface area per unit droplet volume results in an increase in drying rates and a decrease in moisture content.

Water activity is different from moisture content as it measures the availability of free water in a food system that is responsible for any biochemical reactions, whereas the moisture content represents the water composition in a food system. High water activity indicates more free water available for biochemical reactions and hence, shorter shelf life (Quek et al., 2007). The average water activity of powders in this study ranged from 0.15 to 0.32 thus can be considered quite microbiologically stable. The effects of independent variables on water activity are in agreement with the effects of them on moisture content. The results showed the moisture content of the spray-dried powders decreased with the increase in inlet air temperature (Fig. 3); similar results were observed for water activity of black mulberry powders. This is because at higher inlet temperature, the rate of heat transfer to the particle is greater, providing greater driving force for moisture evaporation. Consequently, powders with reduced

Fig. 4 Moisture content of black mulberry powders containing various carrier agents (8%), in different compressed air ow rate and inlet air temperature of 130 C.

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Fig. 5 Bulk density of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air ow rate of 800 L/h. Besides inlet air temperature, the outlet air temperature has an important effect on the powder properties. By decreasing compressed air ow rate or inlet air temperature, the outlet temperature is decreased and because of that the moisture content of powder is increased. At compressed air ow rate of 800, 600, and 400 L/h, the outlet air temperature is 57, 54, and 50 C, respectively (at inlet air temperature of 110 C), and 67, 61, and 55 C (at inlet air temperature of 130 C), and 82, 75, and 68 C, respectively (at inlet air temperature of 150 C). Effect of different carrier agents on moisture content is also shown in Fig. 4. Higher DE maltodextrins causes an increase in powder moisture content, because lower molecular weight maltodextrins contained shorter chains and more hydrophilic groups (Cai and Corke, 2000). Similar results were reported by Goula and Adamopoulos (2010). They studied the effect of 6, 12 and 21DE maltodextrins on moisture content of orange juice powders and concluded increasing maltodextrin dextrose equivalent has a positive effect on moisture content. It is due to the fact that high-DE maltodextrins develop stickiness and reach a state of non-adhesion slower than low-DE maltodextrins. The stickier a material is, the lower the drying rate is. However, Rodriguez-Hernandez et al. (2005), working with spray drying of cactus pear juice, veried higher moisture content values for the powders produced with maltodextrin 10DE than for those produced with maltodextrin 20E, in contrast to the results obtained in this work. Their conditions for production of cactus pear juice powder were inlet air temperature of 200225 C and maltodextrin concentration of 1823%, both of these conditions were higher than those we used in this study. The authors attributed such difference to the polymerization degree of each agent and they concluded that the moisture retention was greater for the maltodextrin 10DE due to its better binder properties. The results show that the moisture contents of the powders were signicantly reduced by increasing percent replacement of maltodextrin 6DE by gum Arabic. The lowest water activity refers to 2% maltodextrin 6DE and 6% gum Arabic. It is in agreement with results of Moreira et al. (2009).

Fig. 6 Solubility of black mulberry powders containing various percentage of maltodextrin 9DE, in different inlet air temperature and compressed air ow rate of 800 L/h.

Fig. 7 Bulk density of black mulberry powders containing various carrier agents (8%), in different compressed air ow rate and inlet air temperature of 130 C. powders. This is consistent with the ndings of a number of studies (Al-asheh et al., 2003; Chegini and Ghobadian, 2005; Goula and Adamopoulos, 2010; Kha et al., 2010). At very high temperatures, as evaporation rates are faster, products dry to a more porous or fragmented structure and implying a lower shrinkage of the droplets, and so a lower density of the powder. Increasing the drying air temperature generally produces an increase in particle size (Walton, 2000). Large particles may sink, whereas small ones are dustier and generally oat on water, making for uneven wetting and reconstitution. Chegini and Ghobadian (2005), and Quek et al. (2007) reported that

3.3.

Bulk density and solubility

Bulk density of the black mulberry powders varied from 0.35 to 0.55 g/mL. Increasing inlet air temperature caused a reduction in bulk density (Fig. 5) and an increase in the solubility of spray-dried black mulberry powders (Fig. 6). There is an inverse relation between the bulk density and solubility of

Fig. 8 Solubility of black mulberry powders containing various carrier agents (8%), in different compressed air ow rate and inlet air temperature of 130 C.

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Fig. 9 Micrographs of black mulberry powder particles produced with 8%: (a) maltodextrin 6DE, (b) maltodextrin 9DE, (c) gum Arabic, and (d) maltodextrin 20DE at 130 C and 800 L/h conditions. increasing inlet air temperature causes a decrease in solubility of orange and watermelon juice powder. They found at very high inlet air temperature, a hard surface layer might be formed over the powder particle. This could prevent water molecules from diffusing through the particle. Consequently, decreased the wettability of the particle and reduced the dissolution of the powder. Bulk density shows a decrease with an increase in carrier agent concentration (Fig. 5). This may be due to lower moisture content of the products or the higher air trapped in the particles, as maltodextrin is a skin-forming material. Goula and Adamopoulos (2010) reported similar results. Increased carrier agent concentration causes an increase in powder solubility (Fig. 6). This may be attributed to the fact that maltodextrin has superior water solubility and is mainly used in process of spray drying due to its physical properties, such as high solubility in water (Cano-Chauca et al., 2005; Grabowski et al., 2006; Goula and Adamopoulos, 2010). Increasing compressed air ow rate causes an increase in powder bulk density (Fig. 7) and a reduction in solubility (Fig. 8). Increase in compressed air ow rate causes a decrease in particle size (Goula and Adamopoulos, 2005b). Smaller particles produced with higher compressed air rates are also denser and so further increase bulk density and decrease solubility. This is in agreement with the results of Goula and Adamopoulos (2005b) for spray drying of tomato pulp. The effect of different carrier agents on the powder bulk density is shown in Fig. 7 and on the solubility of black mulberry powders is also shown in Fig. 8. The particles produced with maltodextrin 6DE showed the lowest bulk density, followed by those produced with gum Arabic and maltodextrin 9DE. The sample produced with maltodextrin 20DE showed the highest bulk density. An increase in maltodextrin dextrose equivalent leads to an increase in bulk density. This can be attributed to the fact that the higher the maltodextrin DE, the lower its glass transition temperature and, as a consequence, the lower the Tg value is, the more stickier the mixture is (Adhikari et al., 2004; Goula and Adamopoulos, 2010). Maltodextrin DE increases lead to a decrease in powder solubility. The effect of maltodextrin DE on powder solubility depends on its effect on powder moisture content. This can be attributed to the fact that low-moisture content seems to be associated with fast rehydration (Goula and Adamopoulos, 2008), since the lower the moisture content the less sticky the powder is and, thus, the higher will be the surface area in contact with the rehydration water. The blend of 2% maltodextrin 6DE and 6% gum Arabic show the highest solubility of about 87%. By increasing percent replacement of maltodextrin by gum Arabic, the water solubility was increased. Similar results were reported by Moreira et al. (2009).

3.4.

Microstructure and glass transition temperature

Fig. 9ad shows the SEM micrographs of the 8% maltodextrin (6, 9, and 20DE), and gum Arabic at inlet air temperature of 130 C and compressed air ow rate of 800 L/h. The micrographs of the highest and lowest yield are also shown in Fig. 10. In the microstructure of powders produced with maltodextrin 20DE, it was veried that particles were larger, amorphous, all pilled up and with a strong attraction from each other (Fig. 9d), while when the dextrose equivalent of maltodextrin is decreased or by using gum Arabic, the particles tended to become more spherical, more scattered. This can be explained by the molecular structure of carrier agents. The average particle size of powders ranges from 4 to 13 m (Table 2). Spray dried black mulberry powders produced with maltodextrin 6DE has higher Tg point due to its larger molecule comparing three other carriers (Table 2). The dextrose equivalency of maltodextrin determines their reducing capacity and is inversely related to their average molecular weight. Increase in maltodextrin dextrose equivalent lead to lower powder Tg

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Fig. 10 Micrographs of black mulberry powder particles produced with: (a) 6% maltodextrin 6DE and 2% gum Arabic at 130 C, 800 L/h conditions (Max yield), (b) 8% maltodextrin 20DE at 110 C, 400 L/h conditions (Min yield).

Fig. 11 DSC prole for spray dried black mulberry juice powder produced with (a) 6% maltodextrin 6DE and 2% gum Arabic, (b) 8% gum Arabic at 130 C and 800 L/h conditions. Table 2 Glass transition temperature (Tg ) and particle size of spray dried black mulberry juice powders containing different carriers. Composition of carriers in powder Inlet air temperature ( C)
130 130 130 130 110

Compressed air ow rate (L/h)

800 800 800 800 400

Tg ( C)

Particle size ( m)

8% maltodextrin 6DE 8% maltodextrin 9DE 8% gum Arabic 6% maltodextrin 6DE + 2% gum Arabic (Max yield) 8% maltodextrin 20DE (Min yield)

73.8 65.7 63.3 76.4 40.2

1.2 1 1.1 1.1 1.2

5.06 6.65 7.2 4.4 12.35

0.10 0.15 0.20 0.08 0.23

(Table 2) because lower molecular weight maltodextrins contained shorter chains (Kasapis, 2005). The Tg is the main characteristic transformation temperature of the amorphous phase. The glass transition event occurs when a hard, solid, amorphous sugar undergoes a transformation to a soft, rubbery, liquid phase. The instrument method used for the determination of Tg is differential scanning calorimetry (DSC) that detects the change in heat ow of the amorphous component between glass and rubbery states occurring over the transition temperature range. The DSC technique was used to obtain heat ow versus temperature thermograms (Fig. 11). Glass transition temperature is observed as an endothermic stepwise change in the heat ow (Jaya and Das, 2009). In this study the highest drying yield and Tg point refers to the powder produced with the blend of maltodextrin 6DE and gum Arabic. It is in agreement with the results of Krishnan et al. (2005).

mulberry powder drying yield, moisture content, water activity, bulk density, and solubility was studied. It was observed that: Higher inlet air temperature causes an increase in process yield and solubility and a decrease in bulk density, moisture content and water activity. Increasing carrier agent concentration or decreasing maltodextrin DE causes an increase in drying yield and solubility and a decrease in bulk density, moisture content, and water activity. Increasing the compressed air ow rate has a positive effect on drying yield and bulk density and a negative effect on solubility, moisture content and water activity. The results obtained in the present work indicate maltodextrin 6DE to be the best carrier agent for spray drying of black mulberry juice as compared to the maltodextrin 9 and 20DE and gum Arabic. As far as the blends were concerned, the blend of maltodextrin 6DE and gum Arabic proved to be more efcient than the other blends even better than 100% maltodextrin 6DE. All the black mulberry juice powders

4.

Conclusion

The effect of spray drying conditions, i.e. inlet air temperature, compressed air ow rate, carrier agent concentration on black

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produced by spray drying with different carrier agents exhibited low moisture content (1.522.59%) and water activity below 0.32. With regard to glass transition temperature the lowest stickiness and the highest drying yield refer to the powders which produced with the blend of carrier agents. In general it can be concluded that using gum Arabic and maltodextrin 6DE as carrier agents leads to better physical properties such as yield, bulk density, solubility and powder morphology.

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